Blanch the beans: Prepare an ice bath. Bring a large saucepan of water to a boil. Add the beans and 2 teaspoons salt, and cook just until the beans turn bright green -- about 7 minutes. Drain the beans and plunge them into the ice bath until they're cool. Remove beans from the bath, and drain on a towel.

Cook the bacon: Add the bacon to a large skillet over medium-high heat and cook until golden brown and lightly crisp. Drain all but 2 tablespoons of the bacon fat.

Finish the beans: Add the blanched beans, onion pieces, and remaining salt and toss to completely coat with the fat. Reduce heat to medium, and cook until the beans are warmed through and the onions have softened -- 4 to 5 minutes. Serve immediately.

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